Ingredients
1 cup sugar
1/3 cup all-purp flour or 2t cornsta
1/4 tsp salt
2 oz (1oz) sqs unsweeten chocolat
2 cup milk
3 slightly beaten egg yolks
2 tbsp butter or margarine
1 tsp vanilla
1 9inch baked pastry shell
1 recipe meringue
Directions
In Saucepan, combine sugar and salt. Chop up unsweetened chocolate
and add with milk; gradually stir into dry mixture. Cook and stir
over medium heat till mixture boils and thickens. Cook 2 minutes
longer. Remove from heat. Stir small amounts hot mixture into yolks;
return to hot mixture; cook 2 minutes, stirring constantly. Remove
from heat. Add butter and vanilla; cool to room temperature.(To
prevent a crust from forming, put clear plastic wrap or waxed paper
directly on top, touching surface of the hot pudding clear to sides
of bowl.) Pour into baked pastry shell. Meringue; Beat 3 eggs with
1/4 t cream of tartar and 1/2 t vanilla till soft peaks form.
Gradually add 6 T sugar, beating till stiff peaks form and all sugar
is dissolved. Spread atop pie, sealing to pastry. Bake in moderate
oven 350 deg. about 12 to 15 minutes, or till meringue is golden.
Cool. Source: Better Homes and Gardens Posted by Ken Strei
Servings: 8 servings
Chocolate Cream Pie Recipe brought to you by Recipe Ideas
Categories: Chocolate; Dessert; Pie
The History of Recipes
Written recipes as an idea can be traced back into the distant past, at least as far back into recorded history as early Egypt, and maybe even further. Having said that, these, old records were just simple pictorial recipes for meal preparation.
Fascinatingly, the oldest recipe discovered, according to experts in ancient history are a few stone tablets in Sumerian which recount the baking of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel wonderful and blissful. During Roman times around 25BC a roman called Apicius created some documents detailing recipes prepared by wealthy Romans. In his works, Apicius recounts how the meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. He also informs us how the Roman cooks made use of many aromatic flavors, including some familiar names like thyme, fennel and parsley. Over the following few hundred years, the powerful and rich competed to lay on the most extravagent meals, and consequentially the best chefs and their collection of recipes increased in prestige. Even so, it wasn`t until the 1800s that fine cookery and recipe books reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Farmer in the US, dedicated years of their lives to collecting, trying out, and writing down recipes that were common in the better off homes of the day. By the arrival of the 20th century, cookbooks were highly popular as a result of better eduction, people having increased spare time and a general increase in wealth. Like it or not, the introduction of television gave us TV cooks and the demand for the accompanying recipe books. And that neatly brings us to the present day and the invention of the internet, permitting us all to search through massive numbers of recipes like the ones you can find on sites such as the one you are reading now. |
We hope you enjoy this Chocolate Cream Pie recipe.
